Creamy Canary Beans Curry

As much as I cook with beans and lentils, and love them, I had never before tried canary beans, although I’d seen them often enough at the grocery store.Canary beans, I’m guessing, are so called because of their lovely yellow color. I used these to make a curry, Maharashtrian style, with coconut milk.

I must say I loved these beans. They hold their shape beautifully when cooked, but dissolve creamily in your mouth. They were perfect in this curry, but doubtlessly I will be looking for more recipes to make with these in the future.

I’ve been having a busy weekend, so I’m just going to get on with the recipe. Sometimes, I guess, you deserve a break from my babble. Enjoy the last few hours of the weekend, everyone!
This curry is off to the wonderful Legume Love Affair event started by Susan and hosted this month by Srivalli. Thanks, ladies!

Sunshinemom, I don’t remember ever seeing canary beans in India- they’re something I only discovered here, along with pinto beans and pink beans. I love legumes, so the more beans there are, the merrier I am!

Alka, You can definitely do this curry with rajma. I am sure it’ll give you very similar results.

Uma, thanks. I love that turquoise blue of my bowl, too.

Valerie, thanks for the vote on my babble! You girls make me so happy.

Dear Shreya, Happy new year, and you can definitely try this with another bean. Rajma, as Alka suggests, would work great, but so would baby limas or even chickpeas.

Yesterday, I’d never heard of canary beans. Today, I was walking through Kensington Market, in Toronto, and what should I find, but Canary beans at a Mexican grocery store. So, guess what I’m making tomorrow, thanks to you. I can’t wait to try them; they’re so pretty.

Bought canary beans awhile ago and found the blog while looking for a recipe. Since I haven’t cooked with coconut milk could someone please give me an idea of how much to put in? Planning on making it tomorrow night for dinner–so if I don’t hear it could be an even grander experiment–lol. Thanks and btw, enjoyed the commentary too.

FayeHilary: glad you pointed it out– you need 1/2 cup of canned coconut milk. Mix the milk in the can before using it because it tends to separate with the thick layer on top and thin on the bottom. Hope that helps 🙂

I’m in the process of making this recipe and I’ve run into a problem. You say to bring it to a boil and to simmer for 5 minutes. But you have not mentioned any liquid! Your step of adding 4 oz of coconut milk comes after this step. Please respond and tell me how much liquid you used. EileenFrances@earthlink.net